Go Back Email Link
–+ servings
A sliced Blueberry Sourdough Quick Bread loaf, showing the tender crumb and juicy blueberries, with a lemon glaze topping.
Print Recipe
4.75 from 4 votes

Blueberry Sourdough Quick Bread

The slight tang of sourdough starter perfectly complements the sweetness of blueberries, creating a loaf that's treat with sweet and fresh flavor.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Keyword: Blueberries, sourdough blueberry quick bread, sourdough breakfast recipe, Sourdough Discard
Servings: 10 slices
Calories: 254kcal
Author: Katie

Equipment

  • Standard sized loaf pan (8.5 x 4.5 inches)
  • Large mixing bowl
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Zester
  • Wire cooling rack
  • Non-stick spray or butter

Ingredients

Batter

  • 1 cup white sugar
  • ½ cup vegetable oil (or substitute with melted butter)
  • 2 large eggs
  • 1¾ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ cup milk
  • ¾ cup sourdough starter (unfed is fine)
  • 1¾ cups fresh blueberries
  • Zest of 1 lemon (optional but highly recommended)
  • 1 tablespoon lemon juice (optional)

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • 1 tablespoon milk (adjust as needed for consistency)

Instructions

  • Preheat the oven.  Preheat your oven to 350°F (175°C). Then, grease an 8.5 x 4.5-inch loaf pan with butter or non-stick spray.
  • Combine the dry ingredients.  Whisk the flour, baking powder, and salt in a large mixing bowl until well combined.
    A bowl of dry ingredients with a spoon, surrounded by blueberries and sunflowers, indicating the initial step in the Blueberry Sourdough Quick Bread recipe.
  • Mix the wet ingredients.  In another bowl, beat the sugar, oil (or melted butter), and eggs until smooth.
    The process of making Blueberry Sourdough Quick Bread, showing the mixing of wet and dry ingredients in a bowl, with eggs and oil being combined.
  • Combine wet and dry mixtures.  Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Then, stir in the sourdough starter until fully incorporated.
    The Blueberry Sourdough Quick Bread batter after mixing, with sourdough starter added, showcasing a thick, ready-to-fold texture.
  • Fold in the blueberries and lemon.  Gently fold in the blueberries, lemon zest, and lemon juice (if using). Be careful not to overmix, as this can make the bread tough.
    The Blueberry Sourdough Quick Bread batter fully mixed with blueberries folded in, creating a marbled effect in the bowl.
  • Bake the bread.  Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (but no wet batter). Rotate the pan halfway through baking for even cooking. Let the bread cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
    The Blueberry Sourdough Quick Bread batter in the loaf pan before baking, studded with blueberries and ready for the oven.
  • Prepare the lemon glaze.  While the bread cools, whisk together the powdered sugar, lemon juice, lemon zest, and milk in a small bowl. The glaze should be thick but pourable. If it’s too thick, add more milk; if it’s too thin, add more powdered sugar.
    Ingredients for the lemon glaze in a bowl with a whisk, including powdered sugar and lemon juice, prepared for drizzling over the bread.
  • Drizzle the glaze.  Once the bread is fully cooled, drizzle the lemon glaze over the top. Allow the glaze to set for 10–15 minutes before slicing and serving.
    The freshly baked Blueberry Sourdough Quick Bread loaf on a parchment paper, drizzled with lemon glaze, surrounded by blueberries and a striped towel.

Notes

For the best results, make sure your eggs and sourdough starter are at room temperature before you start mixing. 
Sprinkling a little cinnamon, cardamom, or nutmeg with the dry ingredients can add a nice, subtle spice to your bread.

Nutrition

Calories: 254kcal | Carbohydrates: 57g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 297mg | Potassium: 73mg | Fiber: 1g | Sugar: 35g | Vitamin A: 74IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg